The original recipe calls for shallots. Here, we’ve substituted CSA scallions.
1/8 cup finely chopped scallions
1 tablespoon sherry vinegar
1/2 pound fresh green beans
1 cup radishes, cut into wedges
1/4 cup basil, coarsely chopped
1 tablespoon olive oil
1/2 teaspoon sea salt
freshly ground black pepper to taste
1/4 cup thin shavings of Parmigiano-Reggiano cheese
Stir scallions and vinegar in a large mixing bowl and let sit to blend.
Boil beans in a large pot of salted water until crisp-tender. Drain; plunge into a large bowl of ice-cold water to stop the cooking process. Drain again; dry on paper towels.
Add beans to bowl with scallions. Add remaining ingredients except cheese. Toss and pour onto serving platter. Top with shaved cheese.
Adapted from farmerdavesblogspot.com, reprinted from “The Herbal Kitchen, Cooking with Fragrance and Flavor,” by Jerry Traunfield.